Tomato Juice Rasam Recipe
Tomato juice rasam recipe or simply juice rasam is a flavourful tomato rasam recipe from Tamil Nadu that uses no tamarind. Perfect to serve as hot soup or poured over rice.
Ingredients
- 5-6 ripe tomatoes
- 1/2 cup cooked mashed toor dal (about 1/4 cup uncooked)
- 1 heaping teaspoon rasam powder
- A generous pinch of hing / asafoetida / perungaayam
- A pinch of turmeric
- 1/2 tsp jeera / cumin seeds pounded in a pestle and mortar or coarsely ground in a spice grinder
- 1/4 tsp freshly cracked black pepper
- Salt to taste
Instructions
- Pressure cook the toor dal with enough water until soft and mushy. Mash further with a potato masher to remove any lumps. Set aside.
- Chop the tomatoes in small pieces, place in the pan, and add enough water to cover it by an inch.
- Add turmeric, sambar powder, hing, and salt and boil for about 15-20 mins until the tomatoes turn soft.
- Then, take out the chunky pieces and blend to a smooth paste and return it to the rest of the cooked tomato mixture along with the dal.
- Add about 1 to 2 cups more water until rasam reaches the right consistency (not too watery but more soup-like).
- Add pepper and cumin powder, bring to boil, and remove from heat.
- Garnish with chopped coriander leaves (or you can add curry leaves when you add dal).
- Note that my MIL does not temper this rasam but if you'd like to, heat some ghee / oil in a small pan, add mustard seeds and they pop, dunk into the rasam at the final stage.